The city of Oceanside is having something of a moment, with a number of drive-worthy restaurants, cocktail bars, breweries, and cultural centers opening over the past few years, Dija Mara among them. Chef Ryan Costanza, whose last two gigs were under the tutelage of not one, but two Michelin-starred chefs, brings Balinese fusion to California cuisine. Flavors of lemongrass, makrut lime, coconut, warm spices, and sambal infuse locally sourced ingredients, fresh-caught seafood, and seasonal vegetables. Sunday brunch includes a wide array of dishes that aren’t available any other day. There’s a nice selection of lower-ABV cocktail choices and an all-natural wine list. The restaurant can handle groups of up to nine, a $10 deposit per is required for parties of seven or more.
How to book: Reservations can be made via Tock.